How to Cook Fish
O >> Olive Green >> How to Cook FishHOW TO COOK FISH
BY OLIVE GREEN
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CONTENTS
CHAP.
I. THE CATCHING OF UNSHELLED FISH
II. FISH IN SEASON
III. ELEVEN COURT BOUILLONS
IV. ONE HUNDRED SIMPLE FISH SAUCES
V. TEN WAYS TO SERVE ANCHOVIES
VI. FORTY-FIVE WAYS TO COOK BASS
VII. EIGHT WAYS TO COOK BLACKFISH
VIII. TWENTY-SIX WAYS TO COOK BLUEFISH
IX. FIVE WAYS TO COOK BUTTERFISH
X. TWENTY-TWO WAYS TO COOK CARP
XI. SIX WAYS TO COOK CATFISH
XII. SIXTY-SEVEN WAYS TO COOK CODFISH
XIII. FORTY-FIVE WAYS TO COOK EELS
XIV. FIFTEEN WAYS TO COOK FINNAN HADDIE
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XV. THIRTY-TWO WAYS TO COOK FLOUNDER
XVI. TWENTY-SEVEN WAYS TO COOK FROG LEGS
XVII. TWENTY-TWO WAYS TO COOK HADDOCK
XVIII. EIGHTY WAYS TO COOK HALIBUT
XIX. TWENTY-FIVE WAYS TO COOK HERRING
XX. NINE WAYS TO COOK KINGFISH
XXI. SIXTY-FIVE WAYS TO COOK MACKEREL
XXII. FIVE WAYS TO COOK MULLET
XXIII. FIFTEEN WAYS TO COOK PERCH
XXIV. TEN WAYS TO COOK PICKEREL
XXV. TWENTY WAYS TO COOK PIKE
XXVI. TEN WAYS TO COOK POMPANO
XXVII. THIRTEEN WAYS TO COOK RED SNAPPER
XXVIII. ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
XXIX. FOURTEEN WAYS TO COOK SALMON-TROUT
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XXX. TWENTY WAYS TO COOK SARDINES
XXXI. NINETY-FIVE WAYS TO COOK SHAD
XXXII. SIXTEEN WAYS TO COOK SHEEPSHEAD
XXXIII. NINE WAYS TO COOK SKATE
XXXIV. THIRTY-FIVE WAYS TO COOK SMELTS
XXXV. FIFTY-FIVE WAYS TO COOK SOLES
XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON
XXXVII. FIFTY WAYS TO COOK TROUT
XXXVIII. FIFTEEN WAYS TO COOK TURBOT
XXXIX. FIVE WAYS TO COOK WEAKFISH
XL. FOUR WAYS TO COOK WHITEBAIT
XLI. TWENTY-FIVE WAYS TO COOK WHITEFISH
XLII. EIGHT WAYS TO COOK WHITING
XLIII. ONE HUNDRED MISCELLANEOUS RECIPES
XLIV. BACK TALK
XLV. ADDITIONAL RECIPES
INDEX
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HOW TO COOK FISH
* * * * *
THE CATCHING OF UNSHELLED FISH
"First catch your hare," the old cookery books used to say, and
hence it is proper, in a treatise devoted entirely to the cooking
of Unshelled Fish, to pay passing attention to the Catching, or
what the Head of the House terms the Masculine Division of the
Subject. As it is evident that the catching must, in every case
precede the cooking--but not too far--the preface is the place
to begin.
Shell-fish are, comparatively, slow of movement, without guile,
pitifully trusting, and very easily caught. Observe the difference
between the chunk of mutton and four feet of string with which one
goes crabbing, and the complicated hooks, rods, flies, and reels
devoted to the capture of unshelled fish.
An unshelled fish is lively and elusive past the power of words to
portray, and in this, undoubtedly, lies its desirability. People
will travel for two nights and a day to some spot
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where all unshelled fish has once been seen, taking $59.99 worth
of fishing tackle, "marked down from $60.00 for to-day only," rent
a canoe, hire a guide at more than human life is worth in courts
of law, and work with dogged patience from gray dawn till sunset.
And for what? For one small bass which could have been bought at
any trustworthy market for sixty-five cents, or, possibly, some
poor little kitten-fish-offspring of a catfish--whose mother's
milk is not yet dry upon its lips.
Other fish who have just been weaned and are beginning to notice
solid food will repeatedly take a hook too large to swallow, and
be dragged into the boat, literally, by the skin of the teeth.
Note the cheerful little sunfish, four inches long, which is caught
first on one side of the boat and then on the other, by the patient
fisherman angling off a rocky, weedy point for bass.
But, as Grover Cleveland said: "He is no true fisherman who is
willing to fish only when fish are biting." The real angler will
sit all day in a boat in a pouring rain, eagerly watching the point
of the rod, which never for an instant swerves a half inch from
the horizontal. The real angler will troll for miles with a hand
line and a spinner, winding in the thirty-five dripping feet of
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the lure every ten minutes, to remove a weed, or "to see if she's
still a-spinnin'." Vainly he hopes for the muskellunge who has just
gone somewhere else, but, by the same token, the sure-enough angler
is ready to go out next morning, rain or shine, at sunrise.
It is a habit of Unshelled Fish to be in other places, or, possibly,
at your place, but at another time. The guide can never understand
what is wrong. Five days ago, he himself caught more bass than
he could carry home, at that identical rocky point. A man from
La Porte, Indiana, whom he took out the week before, landed a
thirty-eight pound "muskie" in trolling through that same narrow
channel. In the forty years that the guide has lived in the place,
man and boy, he has never known the fishing to be as poor as it
is now. Why, even "ol' Pop Somers" has ceased to fish!
But the real angler continues, regardless of the local sage. He
who has heard the line sing suddenly out of his reel, and, after a
hard-fought hour, scooped a six-pound black bass into the landing
net, weary, but still "game," is not dismayed by bad luck. He who
can cast a fly a hundred feet or more finds pleasure in that, if
not in fishing. Whoever has taken in a muskellunge of any size
will ever after troll patiently, even through masses of weed.
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Whoever has leaned over the side of a sailboat, peering down into
the green, crystalline waters of the Gulf, and seen, twenty feet
down, the shimmering sides of a fifteen-pound red grouper, firmly
hooked and coming, will never turn over sleepily, for a last nap,
when his door is almost broken in at 5 A.M.
And, fish or no fish, there are compensations. Into a day of
heart-breaking and soul-sickening toil, when all the world goes
wrong, must sometimes come the vision of a wooded shore, with tiny
dark wavelets singing softly on the rocks and a robin piping cheerily
on the topmost bough of a maple. Tired eyes look past the musty ledger
and the letter files to a tiny sapphire lake, set in hills, with
the late afternoon light streaming in glory from the far mountains
beyond.
It may be cold up North, but down in the Gulf they are fishing--scudding
among the Florida Keys in a little white sailboat, landing for lunch
on a strand as snowy as the northern streets, where the shimmering
distances of white sand are paved with shell and pearl, and the tide
thrums out its old song under the palms. And fish? Two-hundred
and fifty pounds is the average day's catch for a small sailboat
cruising among the Florida Keys.
Yet, when all is said and done, the catching of fish is a matter
of luck--a gambler's chance,
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if you will have it so. The cooking, in unskilled hands, is also
a lottery, but, by following the appended recipes, becomes an art
to which scientific principles have been faithfully applied.
Having caught your fish, you may cook him in a thousand ways, but
it is doubtful whether, even with the finest sauce, a pompano will
taste half as good as the infantile muskellunge, several pounds under
the legal weight, fried unskilfully in pork fat by a horny-handed
woodsman, kneeling before an open fire, eighteen minutes after you
had given up all hope of having fish for dinner, and had resigned
yourself to the dubious prospect of salt pork, eggs, and coffee
which any self-respecting coffee-mill would fail to recognize.
All of which is respectfully submitted by
O.G.
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FISH IN SEASON
Bass--All the year.
Blackfish--April 1 to November 1.
Bluefish--May 1 to November 1.
Butterfish--October 1 to May 1.
Carp--July 15 to November 1.
Codfish--All the year.
Eels--All the year.
Flounder--All the year.
Haddock--All the year.
Halibut--All the year.
Herring--October 1 to May 1.
Kingfish--May 1 to November 1.
Mackerel--April 1 to October 1.
Mullet--June 1 to November 1.
Perch--September 1 to June 1.
Pickerel--June 1 to January 1.
Pike--June 1 to January 1.
Pompano--May 1 to August 1 and November 15 to January 1.
Red Snapper--October 1 to April 1.
Salmon--All the year.
Salmon Trout--October 1 to April 1.
Shad--January 1 to June 1.
Sheepshead--June 15 to November 15.
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Skate--September 1 to July 1.
Smelts--August 15 to April 15.
Sole--November 1 to May 1.
Sturgeon--June 1 to October 15.
Trout--April 1 to September 1.
Turbot--January 1 to July 15.
Weakfish--May 15 to October 15.
Whitebait--May 1 to April 1.
Whitefish--November 1 to March 1.
Salt, smoked, and canned fish are never out of season.
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ELEVEN COURT BOUILLONS
I
Put into the bottom of the fish-kettle a thick layer of sliced
carrots and onion, and a sliced lemon. Season with parsley, thyme,
a bay-leaf, half a dozen whole peppers, and three or four whole
cloves. Lay the fish on top of this and cover with equal parts of
cold water and white wine, or with water and a little lemon-juice
or vinegar. Put the kettle over the fire and let it heat slowly.
The fish must always be put into it while cold and after boiling
allowed to cool in the water.
II
Cut fine a stalk of celery, a carrot, an onion, and a small sweet
pepper. Fry in butter, and add eight cupfuls of water, one cupful
of vinegar, and the trimmings of fish. Season with salt and pepper,
add half a bay-leaf, four cloves, and two sprigs of parsley. Boil
for ten minutes and let cool thoroughly before cooking the fish
in it.
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III
One pint of water, one quart of white wine, one tablespoonful of
butter, a bunch of parsley, four young onions, a clove of garlic,
a bunch of thyme, a bay-leaf, a carrot, and a blade of mace. Bring
to the boil and let cool thoroughly before cooking the fish in
it.
IV
Fry a large onion in two tablespoonfuls of butter. Add half a can
of tomatoes, salt, pepper, allspice, and minced parsley to season,
and half a cupful of tomato catsup. Add also one cupful of sliced
carrot and sufficient water to cover the fish.
V
One onion, two bay-leaves, four whole cloves, a stalk of celery, two
sprigs of parsley and three quarts of cold water. Add any trimmings
of fish at hand, simmer for two hours, season with salt and pepper,
and strain. Cool before using.
VI
Chop fine one onion, one stalk of celery, and two or three sprigs
of parsley. Fry in butter, add two tablespoonfuls of salt, six
pepper-corns, a bay-leaf, three cloves, two quarts of
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boiling water, and two cupfuls of vinegar or sour wine. Boil for
fifteen minutes, strain, and cool. Rub the fish with salt and
lemon-juice before cooking.
VII
Chop fine a large onion and a carrot. Add three bay-leaves, a few
sprigs of parsley, a pinch of powdered thyme, and three tablespoonfuls
of tarragon vinegar. Add enough water to cover the fish. The vinegar
may be omitted and equal parts of water and white wine used for
liquid.
VIII
Chop fine a quarter of a pound of bacon and an onion. Fry, add
a can of tomatoes, a chopped clove of garlic, and cayenne, salt,
and pepper to season. Add sufficient boiling water and cook for
fifteen minutes. Cool before putting in the fish.
IX
Half a carrot, half an onion, two cloves, three sprigs of parsley,
three pepper-corns, two tablespoonfuls of lemon-juice or vinegar,
a teaspoonful of salt, a blade of mace, half a bay-leaf, half a
teaspoonful of paprika, a dash of celery salt, and two quarts of
cold water. Bring to the boil and cool before using.
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X
Fry an onion in butter. Add half a teaspoonful of beef extract, a
pinch of celery seed, a few drops of Worcestershire, a tablespoonful
of tomato catsup, half a cupful of vinegar, and salt and pepper
to season. Add two quarts of cold water, bring to the boil, and
cool before using.
XI
Four quarts of water, one onion, one slice of carrot, two tablespoonfuls
of salt, one tablespoonful of pepper, two cloves, one tablespoonful
of vinegar, the juice of half a lemon, and a bouquet of sweet herbs.
Boil for an hour before putting in the fish.
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ONE HUNDRED SIMPLE FISH SAUCES
ADMIRAL SAUCE
Add two pounded anchovies, four chopped shallots, a teaspoonful
of chopped capers, and a little grated lemon-peel to one cupful
of Drawn-Butter Sauce. Reheat, season with salt and pepper and
lemon-juice. Serve hot.
ALBERT SAUCE
Boil three chopped shallots with a tablespoonful of butter and
one-fourth cupful of vinegar. Add one cupful of freshly grated
horseradish, half a cupful of white stock and one cupful of Veloute
Sauce. Boil until thick, rub through a sieve, reheat, add the yolks
of three eggs beaten with a cupful of cream, two tablespoonfuls
of butter in small bits, and a little minced parsley.
ALLEMANDE SAUCE--I
Put two cupfuls of white stock into a saucepan with half a dozen
mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and
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pepper to season, and a teaspoonful of minced parsley. Simmer for
an hour and strain. Thicken with a teaspoonful of flour, rubbed
smooth in a little cold stock or water, take from the fire, and
add the yolks of three eggs beaten with the juice of half a lemon.
Reheat, but do not boil. Take from the fire and add a tablespoonful
of butter.
ALLEMANDE SAUCE--II
Cook together two tablespoonfuls of butter and three of flour.
Add two cupfuls of white stock and cook until thick, stirring
constantly. Beat the yolks of three eggs and add the sauce gradually
to the eggs, beating constantly. Strain, add the juice of half a
lemon and a tablespoonful of butter. Serve hot.
ANCHOVY BUTTER
Soak, bone, dry, and pound eight salted anchovies. Add twice their
bulk of fresh butter, mix thoroughly, press forcibly through a fine
sieve, add a little more butter and the juice of a lemon. Make
into small pats and keep in a cold place.
ANCHOVY BUTTER SAUCE
Prepare a pint of Brown Sauce according to directions elsewhere
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given and season with melted butter, lemon-juice, and anchovy
essence.
ANCHOVY SAUCE--I
Stir two tablespoonfuls of anchovy essence into one cupful of melted
butter. Season with cayenne and powdered mace.
ANCHOVY SAUCE--II
Pound three anchovies smooth with three tablespoonfuls of butter,
add two teaspoonfuls of vinegar and a quarter of a cupful of water.
Bring to the boil and thicken with a tablespoonful of flour rubbed
smooth in a little cold water. Strain through a sieve and serve
hot.
ANCHOVY SAUCE--III
Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter
Sauce and season with lemon-juice and paprika.
AURORA SAUCE
Add one half cupful of mushroom liquor to one cupful of Bechamel
Sauce. Add also three tablespoonfuls of stewed and strained tomatoes,
and one tablespoonful of butter. Reheat, add a few cooked mushrooms
cut into dice, and serve.
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AVIGNONNAISE SAUCE
Chop together four shallots and two beans of garlic. Fry in olive-oil,
add two cupfuls of Bechamel Sauce, bring to the boil, add the yolks
of three eggs, two tablespoonfuls of grated Parmesan cheese, and
a little minced parsley. Heat, but do not boil, and use as soon
as it thickens.
BEARNAISE SAUCE--I
Bring to the boil two tablespoonfuls each of vinegar and water.
Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the
fire, add salt and pepper to season, and four tablespoonfuls of
butter beaten to a cream. The butter should be added in small bits.
BEARNAISE SAUCE--II
Beat the yolks of five eggs, add a pinch of salt and one tablespoonful
of butter. Heat in a double-boiler until it begins to thicken,
then take from the fire and add two more tablespoonfuls of butter.
Season with minced fine herbs and parsley and add a teaspoonful
of tarragon vinegar.
BEARNAISE SAUCE--III
Beat the yolks of two eggs very light
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and put into a double-boiler. Add gradually three tablespoonfuls
of olive-oil, then the same quantity of boiling water, then one
tablespoonful of lemon-juice. Season with salt and cayenne and
serve immediately.
QUICK BEARNAISE SAUCE
Beat the yolks of four eggs with four tablespoonfuls of oil and
four of water. Add a cupful of boiling water and cook slowly until
thick and smooth. Take from the fire, and add minced onion, capers,
olives, pickles, and parsley and a little tarragon vinegar.
BECHAMEL SAUCE
Cook together two tablespoonfuls each of butter and flour, add two
cupfuls of white stock and cook until thick, stirring constantly.
Season with salt, pepper, and grated nutmeg.
BOMBAY SAUCE
Season Drawn-Butter Sauce highly with chopped pickle, curry powder,
and tarragon vinegar.
BORDELAISE SAUCE
Fry in butter a tablespoonful of chopped shallots and two minced
beans of garlic. Add
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half a cupful of Claret, a pinch of red pepper, and a pint of Espagnole
Sauce. Boil until thick, take from the fire and add lemon-juice and
minced parsley to season. Add also a quarter of a pound of beef
marrow cut in small pieces and parboiled in salted water. Serve
at once.
WHITE BORDELAISE SAUCE
Fry a tablespoonful of chopped onions in butter, add a wineglassful
of white wine and a cupful of Veloute Sauce. Season to taste, boil
for five minutes, take from the fire, add one tablespoonful each
of minced parsley, lemon-juice, and butter.
BROWN SAUCE--I
Brown two tablespoonfuls of flour in butter. Add two cupfuls of
milk or cream and cook until thick, stirring constantly.
BROWN SAUCE--II
Fry in pork fat two slices of onion, a slice of carrot, a bay-leaf,
and a sprig of parsley. Add a heaping teaspoonful of flour and, when
brown, a cupful of stock. Cook until thick, stirring constantly.
Take from the fire, strain, add the juice of half a lemon, and
salt and pepper to season.
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BROWN BUTTER SAUCE
Melt butter in a frying-pan and cook until brown, taking care not
to burn. Take from the fire and add lemon-juice or vinegar and
salt and pepper to taste. Serve hot.
BUTTER SAUCE
Mix chopped hard-boiled eggs with a liberal amount of melted butter.
Season with salt, pepper, and minced parsley.
CAPER SAUCE--I
Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce.
CAPER SAUCE--II
Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls
of capers, a tablespoonful of anchovy essence, and salt and pepper
to season.
CLARET SAUCE
Reheat one cupful of Brown Sauce, season with grated onion, add
half a cupful of Claret, bring to the boil, and serve.
COLBERT SAUCE
Put into a saucepan one cupful of Espagnole
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Sauce, two tablespoonfuls of beef extract, the juice of a lemon,
red and white pepper and minced parsley to season, and half a cupful
of butter in small bits. Heat, but do not boil, and serve at once.
CREAM SAUCE
Cook together one tablespoonful of butter and two of flour. Add two
cupfuls of cream or milk and cook until thick, stirring constantly
Season with salt and pepper.
CUCUMBER SAUCE--I
Chop two cucumbers, drain, and add one tablespoonful of grated
onion and half of a minced bean of garlic. Season with salt, pepper,
and vinegar, and add enough olive-oil to make a smooth paste. Serve
immediately.
CUCUMBER SAUCE--II
Grate four large cucumbers and drain. Season the pulp with salt,
pepper, grated onion, and tarragon vinegar. Add enough whipped
cream to make a smooth mixture and serve at once.
CUCUMBER SAUCE--III
Chop a cucumber finely, season with salt,
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pepper, and vinegar and add it to Hollandaise Sauce.
CURRY SAUCE
Fry a tablespoonful of chopped onion in butter and add a tablespoonful
of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add
one cupful of cold water, and cook until thick, stirring constantly.
Take from the fire, season with salt and onion juice, and serve
hot.
DRAWN-BUTTER SAUCE
Cook to a smooth paste two tablespoonfuls of butter and two of
flour. Add two cupfuls of cold water and cook until thick, stirring
constantly. Season with salt and pepper.
DUTCH SAUCE
Cook together two tablespoonfuls each of butter and flour, add one
cupful of white stock, and cook until thick, stirring constantly.
Season with salt and pepper, take from the fire and add the yolks of
three eggs beaten with half a cupful of cream. Cook in a double-boiler
for three minutes, take from the fire, add a tablespoonful of
lemon-juice and strain.
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DUXELLES SAUCE--I
Cook in butter one cupful of chopped mushrooms; and one tablespoonful
each of minced onion and parsley. Add to one pint of Spanish Sauce
and serve.
DUXELLES SAUCE--II
Prepare a pint of Veloute Sauce, add a wineglassful of white wine
and two tablespoonfuls of beef extract. Boil for five minutes,
add two tablespoonfuls each of chopped mushrooms and cooked beef
tongue or ham. Add a little minced parsley, reheat, and serve.
EGG SAUCE--I
Add one half cupful of sliced or chopped hard-boiled eggs to two
cupfuls of Drawn-Butter Sauce.
EGG SAUCE--II
Prepare a Cream Sauce according to directions previously given, and
add the yolks of two raw eggs, a tablespoonful of grated onion, a
hard-boiled egg, chopped fine, and a teaspoonful of minced parsley.
ESPAGNOLE SAUCE
Add a small bay-leaf, a blade of mace, and
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two cloves, to two cupfuls of white stock. Simmer for fifteen minutes.
Cook together two tablespoonfuls of butter and three of flour;
add the heated stock and cook until thick, stirring constantly.
Add one tablespoonful each of chopped ham, onion, celery, carrot,
and parsley, with salt and paprika to season. Simmer for an hour,
strain, and serve very hot.
FINE HERB SAUCE--I
Fry in butter one tablespoonful each of minced parsley and onion.
Add to one pint of White Sauce and reheat. Season with salt and
pepper, and serve.
FINE HERB SAUCE--II
Prepare according to directions given for Brown Italian Sauce,
using butter instead of oil and half a cupful of minced parsley
instead of the thyme and bay-leaf. Season with grated nutmeg and
add to either Spanish or Veloute Sauce.
FLEMISH SAUCE
Prepare a cupful of Drawn-Butter Sauce, take from the fire, add
the yolks of two eggs well-beaten, and pepper, grated nutmeg, made
mustard, vinegar, and minced parsley to season.
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Add gradually half a cupful of melted butter and serve.
GARLIC SAUCE
Peel the garlic and boil for an hour, changing the water four times.
Drain, chop, and mix to a smooth paste with melted butter. The
flavour is mild and resembles almond.
SAUCE A LA GASCONNE
Chop together a tablespoonful of capers and a bean of garlic. Fry
in olive-oil, seasoning with pepper and grated nutmeg. Add a
wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf,
and a sprig of thyme. Boil for fifteen minutes, skim, add another
wineglassful of white wine, strain, and add the yolks of three eggs
well beaten. Season with lemon-juice, butter, anchovy essence,
and minced parsley.
GENEVA SAUCE
Brown one tablespoonful of flour in butter, add two cupfuls of thick
stock and one cupful of red wine, and cook until thick, stirring
constantly. Add two small onions chopped, a bunch of sweet herbs,
two tablespoonfuls of chopped mushrooms, and salt and pepper to
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season. Simmer for half an hour, add a wineglassful of Madeira,
strain, and serve.
GOOSEBERRY SAUCE
Boil a pint of green gooseberries for ten minutes in water to cover.
Drain, press through a sieve, and mix with an equal quantity of
White Sauce.
HESSIAN SAUCE
Mix four tablespoonfuls of freshly grated horseradish with an equal
quantity of fresh bread-crumbs, a tablespoonful of sugar, and a
little salt and pepper. Mix to a smooth paste with sour cream and
serve with baked fish.
HOLLANDAISE SAUCE--I
Beat half a cupful of butter to a cream and add gradually the yolks
of two eggs well beaten. Then add the juice of half a lemon and
pepper and salt to season. Place the bowl over boiling water and
beat with an egg-beater until thick and smooth. Take from the fire
and beat for a few moments. Be careful not to cook it too long.
HOLLANDAISE SAUCE--II
Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon
vinegar, bring to the
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boiling point, strain and cool. Cook together two tablespoonfuls
of butter and one of flour, add a half cupful of cold water, and
cook until thick, stirring constantly. Take from the fire and add
the yolks of two eggs beaten with the vinegar. Reheat for a moment,
seasoning with salt and pepper, strain, and serve immediately.
Lemon-juice may be used in place of the vinegar.
HORSERADISH SAUCE--I
Add half a cupful of freshly grated horseradish to a cupful of
Drawn-Butter Sauce. Season with lemon-juice and beat until smooth.
HORSERADISH SAUCE--II
Prepare a Cream Sauce according to directions previously given,
and add three tablespoonfuls of freshly grated horseradish and
half a cupful of melted butter. Serve with boiled fish.
HORSERADISH SAUCE--III
To one cupful of Spanish Sauce add two tablespoonfuls of prepared
horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful
of powdered sugar, and salt, pepper, and made mustard to season.
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Heat in a double-boiler, and just before serving add one-half cupful
of whipped or cold cream. (Cow cream, not cosmetic.)